-
1
in a small covered saucepan, bring the lentils, water and salt to a boil.
-
2
Reduce the heat and simmer till tender, about 40 minutes, stir occasionally.
-
3
when the lentils are done, drain them if all the water has not been absorbed.
-
4
while the lentils cook, puree the tomatoes, garlic, chile, oil, vinegar and salt in a blender.
-
5
Transfer to a small saucepan and bring to a boil.
-
6
reduce the heat and simmer briskly, uncovered, until thick, about 20-25 minutes.
-
7
stir occasionally, as the sauce begins to cook, and more frequently as it begins to thicken.
-
8
while the lentils and hot sauce simmer, cook the rice. rinse the rice well in a sieve and drain.
-
9
warm the oil in a saucepan and add the rice, water and salt.
-
10
Cover and bring to a boil, then reduce the heat and simmer on very low heat, till the water is absorbed and the rice is done, about 15 minutes.
-
11
meanwhile, pour about 1/2 inch oil inot a medium cast iron or nonstick skillet. on high heat, warm the oil till it is very hot, almost smoking.
-
12
Add about half of the onions,fry, stirring often until the onions are quite brown, about 10 minutes.
-
13
remove and drain on paper towels.
-
14
Sprinkle the onions with 1/8 t of salt.
-
15
repeat with the rest of the onions.
-
16
as you begin to fry the second batch of onions, bring a pot of salted water to a boil for the macaroni. by now, the hot sauce has probably finished cooking, so you have a free burner.
-
17
cook the pasta till al dente and then drain.
-
18
to serve, mound the lentils, macaroni, and rice in adjoining piles on a large platter.
-
19
sprinkle with the fried onions and top with some of the hot sauce.
-
20
serve immediately and serve with more hot sauce.
